Classic Spritz Cookies Food

CLASSIC BUTTERY SPRITZ COOKIES

Steps:

• Preheat oven to 350ºF.
• In a medium sized bowl, combine flour and baking powder.
• In a separate large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add egg, milk, vanilla extract and almond extract; mix well.
• Gradually add the flour mixture to butter mixture; beat until combined. Do not chill.
• Fill cookie press with dough and with desired disks, press cookies onto an ungreased cookie sheet.
• Bake 10-12 minutes or until the edges are light golden brown. Cool for 2 minutes on the cookie sheet placed on the cooling rack. Remove from the baking sheet and place on the wire rack to cool completely.

CLASSIC SPRITZ COOKIES (WILTON)

Steps:

• 1. Preheat oven to 350ºF.
• 2. In bowl, combine flour and baking powder.
• 3. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well.
• 4. Gradually add flour mixture to butter mixture; beat until combined. Do not chill.
• 5. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
• 6. Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.

SPRITZ COOKIES

Steps:

• Preheat oven to 375°F.
• With a mixer on medium speed, cream butter, powdered sugar, and salt until fluffy. Mix in egg, vanilla, and almond extract.
• Add flour a little bit at a time beating after each addition.
• Place dough into a cookie press. Squeeze cookies about 1 ½" apart and add sprinkles if desired.
• Bake 7-9 minutes.

CLASSIC SPRITZ COOKIES

Steps:

• Preheat oven to 375.
• In a batter bowl, beat butter on medium speed of electric mixer until creamy.
• Add sugar, egg and vanilla; beat well.
• Add flour, 1 cup at a time; mix well.
• Dough will be soft; do not refrigerate.
• Fill Cookie Press, fitted with disk of your choice, with dough using Medium Scoop.
• Press dough onto flat Baking Stone 1 inch apart.
• Decorate cookies with colored sugar or sprinkles, if desired.
• Bake 10-12 minutes or until firm but not brown.
• Cool 2 minutes on flat Baking Stone; remove to Stackable Cooling Rack.
• Repeat with remaining dough.
• *Variation:Chocolate Spritz Cookies: Decrease flour to 3 cups.
• Increase sugar to 1 1/4 cups.
• Add 1/3 cup unsweetened cocoa powder to flour mixture.
• Proceed as recipe directs.

BUTTER SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
• Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.

CLASSIC SPRITZ COOKIES

Steps:

• Preheat oven to 375°F.
• Using electric mixer, beat butter and sugar in large bowl. Add egg, milk, vanilla and almond extract; beat well.
• Stir together flour and baking powder; gradually add to butter mixture. Stir just until smooth dough forms. Do not chill.
• Place dough into cookie press and press cookies onto ungreased cookie sheet. Bake until lightly browned around edges, about 10 minutes. Transfer to rack and cool.

GRANDMA'S SPRITZ COOKIES

Steps:

• Preheat oven to 400°. In a large mixing bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg and almond extract; mix well. Combine the flour, baking powder and salt; add to the creamed mixture until blended., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with toppings. Bake until set (do not brown), 7-8 minutes.